LAMB STEW : DELICIOUS TRINIDAD STYLE BEEF STEW
Nothing beats a warm lamb stew on a rainy day! This dish is a hearty, spiced but sweet one. A cosy meal that will get your family or guests wanting more.
Green seasoning is a blend of herbs from the Caribbean, blended and stored in the refrigerator, can be used as a marinade for meats, stews, curries, and rice dishes.
The lamb Stew recipes vary from household to household and from island to island. Check out my recipe below
Table of Contents
Green seasoning ingredients
- 1 small onion, chopped
- 5-7 garlic cloves
- 1 green bell pepper, chopped
- A piece fresh ginger
- 1 bunch spring onions, sliced
- 1 bunch coriander
- Some fresh thyme, leaves only
- Small bunch fresh oregano, dried will work too
- 1-2 scotch bonnet
- 1/4 cup fresh lime juice, from about 3-4 limes
- 1/4 cup red wine vinegar or white
- Salt, to taste
DIRECTIONS :
Put all ingredients into a blender and grind until it becomes almost like a paste. Can leave in fridge up to two weeks!
Lamb Stew ingredients
- 600g diced lamb
- Vegetable oil
- 3-5tbsp brown sugar
- 2 potatoes, chopped
- 3 carrots, chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- Fresh thyme
- Salt and pepper, to taste
- A few spoons of green seasoning
Stew DIRECTIONS
Marinate lamb with green seasoning and leave in fridge over night.
Heat vegetable oil into a large pan, add brown sugar. Once melted put in seasoned lamb and let it brown. You have to stir regularly because sugar can burn easily.
Add a few cups of water and allow to cook for 45 minutes – 1hour with lid on. If meat begins to stick stir well and add more water.
Put in all veg and some more water and cook for another 30-45 minute’s or until cooked.
Serve with rice or dumplings!
Enjoy your Lamb Stew
You may also like :
3 Comments